Tuna Vegetable Frittata
Fluffy stovetop frittata packed with canned tuna, fresh tomatoes, onions, and melted cheese. A quick, high-protein one-pan meal ready in under 30 minutes.
Equipment
- 1 Large mixing bowl
- 1 | Nonstick skillet | with lid
- 1 | Whisk or fork |
- 1 | Spatula |
Ingredients
- 2 | cans | tuna in water | drained
- 6 | | large eggs |
- 1 | cup | diced tomatoes |
- 1/2 | cup | diced onion |
- 1/2 | cup | shredded mozzarella |
- 2 | tbsp | all-purpose flour |
- 2 | tbsp | olive oil |
- 2 | tbsp | chopped parsley |
- 1 | | salt and black pepper | to taste
Instructions
- Drain and flake the tuna into a large bowl.
- Crack in the eggs and whisk until combined.
- Stir in diced tomatoes, onion, flour, parsley, salt, and pepper.
- Heat olive oil in a nonstick skillet over medium heat.
- Pour the mixture into the pan and spread evenly.
- Cover with a lid and cook 8–10 minutes until set.
- Remove lid, check center is firm, then slide onto a plate.
- Slice into wedges and serve warm.
Notes
Store leftovers in the fridge up to 3 days.
Reheat gently in a skillet for best texture.
Drain tuna well to avoid a watery result.
Freeze individual slices for up to 1 month.
Reheat gently in a skillet for best texture.
Drain tuna well to avoid a watery result.
Freeze individual slices for up to 1 month.